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Thai Cucumber Salad with Splenda

Adapted from Budget Bytes’ Thai Cucumber Salad.

As I try a new recipe, I try to follow it very strictly the first time. And then I will start to experiment with it. That’s the theory. In reality, I substitute ingredients if I don’t immediately have everything I need, and hope for the best.

When I first made this recipe, I didn’t have rice vinegar so I used red wine vinegar. It wasn’t a bad choice, but having experimented, I think rice vinegar is the better option.

As I learn more and more about nutrition and preventing, one thing became clear – I need to find new recipes. Because I keep reading that I should be eating a lot of vegetables if I want to prevent developing type 2 diabetes. And I do not think of myself as a person who likes vegetables.

As a child, I would eat raw carrots, peas, and corn. But not creamed corn, that was gross (still is!). I was brought up with the grand English tradition of boiling the taste right out of food. I’ve learned to like stir fry and some salads. But it’s a struggle to incorporate vegetables into my daily meals.

Cucumber, a low-carb choice

When I found this recipe on Budget Bytes, I knew I had to try it. Why? Because one of the vegetables I like is cucumber. And cucumbers are low in calories and high in fibre – two health benefits that I need.

Cucumbers by themselves are not a cure or a prevention of diabetes. But they certainly don’t hurt. They are low in carbohydrates and therefore can be eaten in large servings. They’re a high fibre food, creating a feeling of fullness without consuming a high number of calories.

I changed a couple of ingredients from the original recipe. I cut out the salt because I don’t like salt. I substituted slivered almonds for chopped peanuts, because I’m too lazy to chop peanuts.

I also don’t slice my cucumbers as prettily as Budget Bytes does. Ah well. It’s yummy and I like it, that’s good enough for me!

Print Recipe
Thai Cucumber Salad with Splenda
Adapted from Budget Bytes, this salad has a snap to the flavour without being overwhelming. I use Splenda to cut down on the sugar grams while retaining sweetness.
Course Salad
Cuisine Thai
Prep Time 20 minutes
Servings
servings
Ingredients
Dressing
Salad
Course Salad
Cuisine Thai
Prep Time 20 minutes
Servings
servings
Ingredients
Dressing
Salad
Instructions
  1. Mix the dressing ingredients together in a small bowl. Set aside to let the ingredients blend and make magic.
    Mixed in a small white bowl, the ingredients blend together.
  2. Slice the cucumbers to your desired thickness, Chop up the green onions. Mix the cucumber, onions, and slivered almonds together.
    Fresh English cucumber slices, ready to be consumed.
  3. Add the dressing to the salad and enjoy! Serve immediately or store for later.
    Sweet and spicy, a serving of Thai cucumber salad
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